Corn Dodgers

Prep Time 15

Cook Time 15

Resting Time 10

Total Time 40

Servings

Calories 223

All ingredients ready? Let's begin!
In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, salt, paprika, and pepper. Whisk together to combine.
Peel and finely dice the ½ of a red onion and add the pieces to the bowl.
Peel and finely chop or press the garlic. Add to the bowl. Mix again to combine.
In a different bowl, add the buttermilk and the egg. Whisk to combine.
Make a well in the dry ingredients and pour in the buttermilk-egg mixture. Whisk again to combine.
Use a knife to cut the cold butter into cubes then add to the bowl. Stir again to combine.
In a large cast iron skillet or other similar pot, heat about 2 inches of the oil over medium-high heat. To check if the oil is hot enough to cook, flick a drop of water or a drop of the batter into the oil. If it sizzles, it should be ready. If not, keep heating it.
Once the oil is hot, use a large tablespoon or small muffin scoop to spoon the batter and then plop it into the hot oil. Make sure to leave enough space between each scoop.
Allow each hush puppy to cook for about 3 minutes, making sure that all sides get cooked. When finished, they should be a lovely dark golden brown.
Use tongs or a slotted spoon to remove the hush puppies and transfer them to a wire cooling rack placed above paper towels to catch the dripping oil.
Repeat until all the dough is gone.
Let cool for 5-10 minutes so the oil doesn't burn.
Serve and enjoy!